Food network aficionados know that a few of their favorite celebrity chefs cook and operate in their own New York City Wildlife Removal and you can be sure they run their kitchens with military precision from their own position as executive chef on down to the dishwashers and busboys. Each position has definite duties, which are learned in culinary school or on the job, and one best not deviate if one wants to stay employed. In very busy crowded kitchens, the hierarchy is especially important to prevent chaos and keep those meals rolling out to the clients in a timely manner.

Let us examine those places in finely-tuned and well-run industrial establishments. Leave it to those French chefs to have established what is taught and followed in all well-run kitchens, which is called, appropriately,”The French Brigade system:”

Executive Chef (Group Chef) –
This is the top person who’s usually responsible for the performance of multiple jobs, and might do very little cooking himself;

Head Chef (Chef de Cuisine) –
Generally controls the whole kitchen, from managing costs and staff, to working with suppliers and creating menus, much like the CEO of a corporation, relying on the sous chef to help;

Second in command, and translated it literally means’under chef,’ this function will normally float with the Head Chef; smaller kitchens may not have one;

Again, in larger kitchens there may be positions which specialize in kitchen cuisine (see
below) instead of 1 chef assembling and cooking multiple kinds of dishes, this chef
oversees the”junior” types who are assigned to specific categories;

A junior team member who works under a chef de partie in order to learn the intricacies of a particular station, these are often people who have recently completed, or might still be in, culinary college;

Workers who assist with tasks inside the kitchen, and are not as likely to have formal culinary training; tasks include basic food preparation such as washing veggies and paring potatoes (but he gets his own name, nonetheless); in the U.S. we’d refer to those people as”peons” and in the army this be would KP duty;
Dishwasher (Escuelerie) even comes with its own title –
“scullery,” which is a small room or corner adjoining a kitchen, where dishwashing and other kitchen chores are done; in some movies which are set in magnificent English mansions, we will often hear the name”scullery maid” – well, this is where the word originated;

Alright, so now we get into the sub-categories of workers who handle only 1 category or type of food and are supervised by the Chef de Partie (usually found only in very large kitchens or exceptionally precise French fries ):

Specific titles can include the following:

Butcher chef (aka boucher) – accountable for preparing poultry and meats (obviously, not mandatory in a strictly vegetarian restaurant);

Fish chef (aka poissonnier) – preparation of fish dishes;

Fry chef (aka friturier) – specializes in the preparation of fried food items (do you think fast food joints have several of these?) ;

Grill chef (aka grillardin) – the master of all foods that require grilling (oh, wow, so if a steak or some fish needs grilling, who actually executes this? Consider it);

Pantry chef (aka garde manger) – A pantry chef is responsible for preparing cold dishes, such as salads and pâtés, (but not always in the pantry);

Pastry chef (aka patissier) – now you’re speaking, this person gets to make all the goodies;

Roast chef (aka rotisseur) – master of meat roasters and their sauces, (so does that individual duke it out with the meat man, or what?) ;

Roundsman (aka chef de tournant, swing cook or relief cook) – someone who fills in where needed, so it would seem that this person must be pretty skilled;

Sauté chef (aka saucier or sauce chef) – often the most respected role in the brigade system, because this person can make or break a dish with the sauce or gravy (so do not annoy this guy, for heaven sake);

Vegetable chef (aka entremetier) – as the name suggests, in charge of vegetables, soups, starches and salads; in very large kitchens, there may be more than one;

Suffice it to say, in big hotels and fine dining establishments, especially in Europe, his system is strictly adhered to. And it is fascinating to watch the execution of those positions on TV shows. Nonetheless, in all probability you will not see this fine precision at your local diner or IHOP. But one never knows. Bon Appetit.

Kitchen Hierarchy

Leave a Reply

Your email address will not be published. Required fields are marked *